Polenta & Pine Nut-Stuffed Red Peppers W/Mole

[Guest guest]

Another from my new fav book.

 

Brenda

 

* Exported from MasterCook Buster *

 

Polenta & Pine Nut-Stuffed Red Peppers W/Mole

 

Recipe By : High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

Serving Size : 4 Preparation Time :

Categories : Vegetarian Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 tablespoon salt

2 teaspoons black pepper

1 tablespoon ground cumin

2 cups uncooked polenta

1/2 cup diced scallions

1 tablespoon chopped oregano

(or 1-1/2 teaspoons dried)

1/2 cup pine nuts -- toasted

4 ounces green chiles -- diced

1 1/2 cups grated monterey jack cheese

4 red bell peppers -- tops removed and

-- seeded

4 slices sweet onion* -- to 8 sl.

12 large zucchini -- sliced

vegetable oil -- to coat vegetables

mole sauce

 

* sweet onions: especially red, white, Vidalia, or Walla Wallas

 

Bring water to boil, add salt, pepper, and cumin, then reduce heat and slowly

add polenta, stirring constantly until all is added and water is absorbed.

Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1

cup of the grated cheese.

 

Preheat oven to 350 degrees.

 

Fill red peppers with polenta mixture and place in a nonstick or oiled roasting

pan. Bake for 20 to 25 minutes, remove and top with remaining cheese, then

bake until cheese is melted. While peppers are baking, lightly oil onion and

zucchini slices and grill. To serve, cover plate bottom with mole sauce, place

on pepper in the center, and surround with grilled onions and zucchini.

 

Serves 4.

 

Notes: Prepared mole is sold in markets or make your own.

 

Restaurant: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by

Lon Walters, 1998; ISBN: 0-87358-710-3. >From the cookbook collection of

Brenda Adams <adamsfmle; posted Veg-Recipes 3/99.

 

 

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